Glazed Lemon Buttermilk Cake

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From cooking light.

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Steps

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Preheat oven to 350.

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To prepare cake , combine rind and 3 tablespoons juice in a small bowl.

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Set aside.

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Coat a 10-inch bundt pan with cooking spray.

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Dust with 2 tablespoons granulated sugar.

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Lightly spoon the flour into dry measuring cups , and level with a knife.

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Combine flour , baking powder , salt , and baking soda in a large bowl , stirring well with a whisk.

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Place butter in a large bowl.

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Beat with a mixer at medium speed until light and fluffy.

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Gradually add remaining 1 1 / 2 cups granulated sugar , rind mixture , and extract , beating until well blended.

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Add eggs , 1 at a time , beating well after each addition.

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Add flour mixture and 1 cup buttermilk alternately to sugar mixture , beating at low speed , beginning and ending with flour mixture.

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Spoon batter into prepared pan.

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Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.

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Cool in pan 10 minutes on a wire rack.

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Remove from pan.

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Cool completely on wire rack.

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To prepare glaze .

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Ingredients

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lemon rind, fresh lemon juice, cooking spray, granulated sugar, all-purpose flour, baking powder, salt, baking soda, butter, lemon extract, eggs, low-fat buttermilk, powdered sugar